Step 1

Peel and chop the onions. Cut the onions into small cubes.

Step 2

Cut the chicken breast meat into small dices. Set aside.

Step 3

Peel and cut the potato into small dices.

Step 4

Cut the lemongrass into small pieces, then mince it. Use only the white section always.

Step 5

Minced the ginger and chop the red chili into small pieces

Step 6

Saute the onions, lemongrass, ginger, and chili with some vegetable oil in the wok until fragrant. Set aside.

Step 7

Sti -fry the chicken meat until it is cooked. Add back the onion,

Step 8

Add all the ingredients (except the green peas) to the chicken Stir occasionally to prevent the ingredients from sticking to the wok.

Step 9

Add the green peas when the potato cubes are soft.

Step 10

Simmer over low heat until the gravy is almost dry.

Step 11

Combine all the ingredients for the water dough in the food processor. Remove and roll it into a long rectangle on a piece of plastic sheets.

Step 12

Combine all the ingredients for the oil dough in the food processor. Remove and transfer it to the center of the water dough.

Step 13

Place the second piece of cling film to cover the oil dough.

Step 14

Roll out the dough to form a long rectangle.

Step 15

Remove the top film.it stacks up

Step 16

Told the dough like closing a book so that it stacks up into 4 layers.

Step 17

Chill the dough. Repeat twice of the folding.

Step 18

Roll out the dough to a rectangle for the last time. Roll it up like making a Swiss roll.

Step 19

Cut the ‘Swiss roll’ into 20 portions.

Step 20

Roll out the pastry into a round shape.

Step 21

Place it on the pastry mold. Put the filling at the center of the pastry.

Step 22

Close the mold, Press firmly so that the edge is sealed up completely.

Step 23

Open the mold to remove the curry puff.

Step 24

Deep-fry in vegetable oil at 180°C/350°F for 6 minutes or until golden brown.